A quick and satisfying one-pan meal combining tender steak with crispy, aromatic herb-roasted potatoes.
Ingredients
Scale:
1 pound baby potatoes, halved or quartered
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
2 ribeye steaks (about 8 ounces each)
2 tablespoons butter
1 tablespoon fresh parsley, chopped (for garnish)
1 teaspoon garlic powder (optional, for extra flavor)
Instructions
Begin by preparing the potatoes. In a large bowl, mix the halved or quartered baby potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Ensure that all potatoes are evenly coated with the seasoning.
Heat a large cast-iron skillet over medium heat. Once hot, add the seasoned potatoes to the skillet and spread them out in an even layer. Cook for about 20 minutes, tossing occasionally, until the potatoes are golden brown and tender.
While the potatoes are cooking, season the ribeye steaks generously with salt, pepper, and garlic powder (if using). Let them sit at room temperature for about 10-15 minutes to ensure even cooking.
Once the potatoes are done, push them to one side of the skillet. Add butter to the empty side of the skillet and let it melt.
Add the seasoned steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer for accuracy; 130°F is perfect for medium-rare.
During the last minute of cooking, spoon the melted butter over the steaks to baste them, enhancing the flavor and juiciness.
Remove the skillet from heat and let the steaks rest for about 5 minutes. This allows the juices to redistribute, ensuring a tender bite.
Slice the steaks against the grain and serve them alongside the garlic herb potatoes. Garnish with fresh parsley for a pop of color and freshness.
